The Sticky Date Pudding has been a favourite at Caffe di Vita over the 3 years that we have been offering wonderful food to Brisbane.

2009 will be another great year and Steve and Rebecca will be presenting new sweets and cakes.  A shake up in the cake cabinet - come and sample the new fare from Tuesday 13 January 2009.

Sticky Date Pudding is popular any time of the year however, on a chilly winter night it just can’t be beaten. The famous, the one and only, the incredible sticky toffee pudding is a rich moist cake studded with sticky dates served hot in a glorious butterscotch sauce.

Ingredients (serves 4)

• Sticky Date Pudding
• 270g dates
• 450ml water
• 270g sugar
• 270g self raising flour
• 90g butter
• 1/2 tspn bi-carb soda
• 3 eggs

Method

1. Place the dates and the water into a pot and over a gentle heat
2. Cream butter and sugar until light in colour and add eggs, one at a time
3. Add bi-carb to the dates and water when at boiling point
4. Add dates to the egg, butter and sugar and slowly mix until mixed well
5. Mix in flour using and then place mixture into a small roasting tray and bake at 220C for approximately 20 minutes
6. Butterscotch Sauce
7. In a heavy pot add 250g sigar amd 1 cup of water and reduce until caramel
8. Add 50ml cream and heat gently until caramel is mixed well
9. Makes approximately 10 serves.